TY  - JOUR 
AU  - Molinuevo-Salces, Beatriz
AU  - da Silva-Lacerda, Viviane
AU  - García-González, María Cruz
AU  - Riaño, Berta
PY  - 2024
UR  - https://uvadoc.uva.es/handle/10324/81008
AB  - The use of anaerobic fermentation to produce volatile fatty acids (VFAs) is an environmentally sustainable alternative for cheese whey (CW) valorization. This study evaluates the effect of pH control on the conversion of organic matter to VFAs from CW...
LA  - eng
PB  - MDPI
TI  - Production of Volatile Fatty Acids from Cheese Whey and Their Recovery Using Gas-Permeable Membranes
DO  - 10.3390/recycling9040065
ER  -